Banh cuon made from glutinous rice flour or plain rice?

Banh cuon made from glutinous rice flour or plain? What flour do you make rolls with? How to make good quality banh cuon dough? These are the problems that housewives face when they need to make rolls at home. Knowing how to make a cake will help you achieve success the first time you do it.

Ready-made cake flour is now sold a lot in supermarkets, dry markets or grocery stores... Ready-made flour has an advantage that is time saving and has a recipe that is guided on the above instructions. dermis. At the same time, you can also easily adjust them without the need to scale them like mixing dough. However, if you mix the dough with the wrong amount of water with the flour, the cake will be at risk of tearing, sticking together or not feeling good to eat. Therefore, when using flour to make banh cuon, you need to understand a few basic principles:
Note when using ready-to-drink cake flour in 400g packages First, the dough needs to be made sure it's new or has not expired. Ready-to-drink powder is convenient, but it is a mass-produced product. If they do not ensure hygiene and safety, or if mold or bacteria invade, they will invisible cause great harm to health.
The dough needs to be placed in a large bowl, do not pour too much flour so that it should only take up 1/3 of the capacity of the bowl to mix more water. When mixing the dough to make banh cuon, stir slowly and don't forget to add a little salt and cooking oil. Salt will help the dough to easily form when cooked, and the oil will prevent each piece of cake from sticking together. The process of stirring the dough needs to be done by hand and kept stable. The powder should be completely dissolved without lumps or lumps. If the flour cannot dissolve completely, the rice paper will not be beautiful and the taste will not be good.
After that, the dough needs to rest for 45 - 60 minutes. The same resting process is recommended when making all types of cakes. Thanks to that, the powder penetrates the spices as well as has more expansion and water absorption. Then proceed to make rolls.
Carefully read the instructions for using the flour to make banh cuon The amount of water prepared for each type of dough is not the same. You want to make a successful cake should only be a reference, can not completely apply the amount of water instructions. It is usually advisable to add less water than the manufacturer recommends to prevent the cake from becoming mushy. In addition, there should be a small amount of powder left over. If the cake is pasty, you can add it slowly until the dough is smooth.

The use of ready-made flour saves a lot of time, but it has disadvantages in the taste and quality of the cake made. Therefore, it is necessary to consider if you require making traditional rolls or selling. If you want to make cake dough in the old way, the step of choosing plain rice to grind needs to be focused. The new white rice grains are not mixed with impurities when milled, soft and smooth, and have the desired plasticity.
Recipes using plain rice flour to make banh cuon Most banh cuon are used with wet milled plain rice. But combined with sticky rice can also create toughness for the cake. Especially, the stickiness of glutinous rice is the characteristic that makes the cake will not break when coated.
Rice used to grind needs to be washed, removing dirt stuck in it. Then soak for 3-4 hours so that the rice is soft and of good quality. During the soaking process, the water will become cloudy called rice water. Therefore, it is necessary to constantly change the water until it is no longer cloudy. Then the cake made will not be opaque.
If you add tapioca flour or glutinous rice flour, you can refer to the ratio 5 : 1 so that the cake when coated achieves plasticity and texture. Using a flour mill, grind the mixture then strain through a sieve. Flour filtered through a sieve will be softer.
Recipe for combining plain rice with tapioca flour to make banh cuon The ingredients for making banh cuon with the recipe for using dry milled rice flour are 250 grams of dry rice flour, 50 grams of tapioca flour, 45 grams of potato flour, 50 grams of cornstarch. , salt and filtered water.
Dry rice is finely milled and then mixed with other ingredients to mix well. When the dough comes together, let it rest for a while and then take it out to make the cake. If this is the first time, the first cakes will have problems like too pasty or too thick due to the incomplete proportion of dough. Adjust the amount of water and flour until the rice paper comes out as desired.
The dough should be slightly diluted so that the crust is thin and delicious. However, if it is too thin, the cake will lose its consistency and will be crushed and broken. Let the dough rest, then mix again and adjust until the cake is both thin and chewy.

Pancakes are coated on a cloth, so you need to clean and sterilize all baking tools. Make sure those tools are cleaned carefully and regularly. When coated, steam will make the cake cook quickly. If the family does not have a dedicated steamer, try using a cake pan.
Banh cuon is a very suitable snack or breakfast. In addition to regular rolls, you can also combine rolls with a little more filling to make the cake more delicious. At the same time, you will be fuller and have more nutrition. If you do not want to eat too much starch or stir-fry a little more to put in the cake.
With the above sharing, you already know that banh cuon is made from glutinous rice flour or plain. To make the cake successfully, you can apply the above instructions or refer to the typical way of making each region.